Mean Green Guacamole Salsa Recipes
SALSA GUACAMOLE
Lauren Heyn of Oak Creek, Wisconsin notes, "I've never tasted better guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.
Nutrition Facts : Calories 10 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
DOM'S SALSA AND GUACAMOLE
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 8 servings (about 2 cups)
Number Of Ingredients 12
Steps:
- Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and chile pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
- Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine.
TANGY GREEN GUACAMOLE
Provided by Food Network
Categories appetizer
Time 10m
Yield Yield: 4 to 6 servings
Number Of Ingredients 4
Steps:
- Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
- Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.
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